Masala Chai with Soy Milk
A comforting, aromatic Indian spiced tea, made completely dairy-free. Fragrant ginger, cardamom, and cloves are simmered with robust black tea and creamy soy milk for the perfect morning or afternoon pick-me-up.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Infuse the Spices
- b.In a medium saucepan, combine the 2 cups of water, chopped ginger, crushed cardamom pods, cloves, cinnamon stick, and crushed peppercorns.
- c.Bring the mixture to a rolling boil over medium-high heat.
- d.Once boiling, reduce the heat to low, cover, and let it simmer for 5-7 minutes. This step is crucial for extracting the maximum flavor from the spices.
- 2
Step 2
- a.Brew the Tea
- b.Add the loose leaf black tea to the simmering spiced water.
- c.Allow it to simmer for another 2-3 minutes. The liquid should turn a deep, rich brown color. Avoid brewing for too long to prevent bitterness.
- 3
Step 3
- a.Add Soy Milk and Sweetener
- b.Reduce the heat to the lowest setting. Pour in the 2 cups of soy milk and add the sugar.
- c.Stir gently to combine and dissolve the sugar.
- d.Heat the chai for 2-3 minutes until it is hot and steaming. Do not let it come to a boil, as high heat can cause soy milk to curdle.
- 4
Step 4
- a.Strain and Serve
- b.Turn off the heat.
- c.Place a fine-mesh sieve over your serving cups or a teapot.
- d.Carefully pour the hot chai through the sieve to filter out all the tea leaves and whole spices.
- e.Serve immediately and enjoy the aromatic experience.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most potent flavor, use fresh whole spices and crush them just before you start cooking.
- 2The key to avoiding curdled soy milk is gentle heat. Never bring the chai to a rapid boil after adding the milk.
- 3Use a strong, robust black tea like Assam CTC for an authentic, malty flavor that stands up to the spices.
- 4You can make a large batch of the dry spice mix (masala) and store it in an airtight container for quick and easy chai anytime.
- 5If you prefer a sweeter chai, feel free to add more sugar or use alternatives like maple syrup or jaggery.
Adapt it for your goals.
Spice Profile
Add other aromatic spices like a small piece of star anise, a pinch of nutmeg, or a few fennel seeds to the water infusion for a more complex flavor.
Milk AlternativeMilk Alternative
This recipe also works well with creamy oat milk or almond milk. Oat milk is less likely to curdle than soy milk.
Iced Masala ChaiIced Masala Chai
Allow the strained chai to cool completely, then refrigerate for at least 2 hours. Serve over ice for a refreshing summer drink.
Caffeine FreeCaffeine-Free
For a caffeine-free version, substitute the black tea with an equal amount of rooibos tea.
Why this is on our healthy list.
Rich in Antioxidants
The spices in masala chai, especially cloves, cinnamon, and ginger, are packed with antioxidants that help protect your cells from damage by free radicals.
Aids Digestion
Ginger and black pepper are known to stimulate digestion and support gut health. Ginger can also help soothe nausea and stomach discomfort.
Anti-Inflammatory Properties
Key ingredients like ginger and cinnamon contain powerful anti-inflammatory compounds that may help reduce inflammation in the body and alleviate pain.
Dairy-Free Comfort
Using soy milk makes this a delicious and creamy beverage for those who are lactose intolerant or follow a plant-based diet, without compromising on the traditional chai experience.
Frequently asked questions
Each cup of this Masala Chai with Soy Milk contains approximately 70-80 calories, depending on the specific brand of soy milk and the amount of sugar used.